Moist Pineapple Cake Recipe with Fresh Pineapple and Crunchy Topping

This Pineapple Cake is my fresh take on a beloved classic. A sturdy, buttery vanilla cake bakes on top of sweet pineapple rings and maraschino cherries for a tender, fruity dessert. Serve it plain, warm from the oven, or with a dollop of whipped cream.

Pineapple upside-down cake has a special, nostalgic appeal. In this version, juicy pineapple rings sit in a buttery brown sugar topping that caramelizes as it bakes, creating a rich, gooey layer over the cake. The cake itself stays moist and tender thanks to a combination of buttermilk and sour cream in the batter. Simple to make and full of flavor, this pineapple cake is a crowd-pleaser.

Why you’ll love this pineapple cake

• Easy to make. No stand mixer required — a whisk and a spoon are enough to combine the ingredients.
• Classic flavors. It preserves the familiar, comforting taste of a traditional pineapple upside-down cake, with a rich vanilla base.
• Improves with time. While excellent warm, chilling the cake for a day deepens the flavors, so it’s great for making ahead.

What you’ll need

Every ingredient contributes to the final texture and taste, from the canned pineapple and cherries to the tangy sour cream and buttermilk. The list below gives the amounts used for a standard 9-inch round cake that serves about 12.

Topping

• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar (light or dark)
• 1 20-ounce can pineapple rings in juice
• 7–10 Maraschino cherries

For the cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/3 cup vegetable oil (or another neutral oil)
• 3/4 cup granulated sugar
• 1/3 cup buttermilk, at room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
• 2 tablespoons full-fat sour cream
• 1/4 cup pineapple juice (reserved from the canned pineapple)
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature

How to make pineapple cake

Follow these straightforward steps to assemble and bake the cake.

1. Preheat: Set the oven to 350°F.
2. Prepare the pan: Pour the melted butter into a 9-inch round cake pan and sprinkle the brown sugar evenly over it.
3. Arrange fruit: Place pineapple rings on top of the brown sugar and set a maraschino cherry in the center of each ring.
4. Dry mix: Whisk together the flour, baking powder, and salt; set aside.
5. Wet mix: In a large bowl, whisk the oil and granulated sugar until smooth. Add the eggs one at a time, whisking after each. Stir in buttermilk, sour cream, pineapple juice, and vanilla.
6. Combine: Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
7. Assemble: Pour the batter over the pineapple and cherries, spreading it evenly.
8. Bake: Bake 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool and invert: Cool in the pan 5 minutes, run a knife around the edge, then carefully invert onto a serving plate. Let cool completely before slicing.

Tips for success

These practical tips help ensure a great result every time.

• Room-temperature ingredients: Bring eggs, buttermilk, and sour cream to room temperature for a smoother batter and even baking.
• Use parchment: Lining the cake pan with a parchment circle makes unmolding easier and reduces the risk of sticking.
• Flip carefully: Let the cake rest briefly in the pan, run a knife around the edge, then invert gently to avoid tearing.
• Avoid overmixing: Stir just until the flour disappears; overworking the batter can make the cake dense.
• Make ahead: The cake stores well in the fridge and often tastes better after a day as the flavors meld. Bring it to room temperature before serving if preferred.

Storage

• Fridge: Place toothpicks in the top of the cake and cover loosely with plastic wrap or foil to keep the topping from sticking. Store up to 3 days. Serve cold or at room temperature.
• Freezer: Chill the cake until firm, wrap in plastic, then foil. Freeze up to 3 months. Thaw in the refrigerator before serving.

More cake recipes to try

• Easy Chocolate Cake
• Lemon Bundt Cake
• Orange Cake
• Peach Dump Cake

Pineapple Cake Recipe

A tender vanilla cake topped with caramelized brown sugar, pineapple rings, and Maraschino cherries.

Prep Time: 20 minutes

Cook Time: 40 minutes

Cooling Time: 40 minutes

Total Time: 1 hour 40 minutes

Servings: 12 servings

Ingredients

For the topping:

• ½ cup unsalted butter, melted
• ¾ cup light brown sugar
• 20 ounces can pineapple rings in juice
• 7–10 Maraschino cherries

For the batter:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt
• ⅓ cup vegetable oil
• ¾ cup granulated sugar
• ⅓ cup buttermilk, at room temperature
• 2 tablespoons sour cream
• ¼ cup pineapple juice (reserved)
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature

Instructions

• Preheat the oven to 350°F.
• Pour the melted butter into the bottom of a 9-inch round cake pan and sprinkle the brown sugar evenly over it.
• Arrange pineapple rings over the brown sugar and place a maraschino cherry in the center of each ring. Fill gaps with extra cherries if needed.
• Whisk flour, baking powder, and salt together in a bowl; set aside.
• In a large bowl, whisk together oil and sugar until smooth. Add eggs one at a time, whisking after each addition. Stir in buttermilk, sour cream, pineapple juice, and vanilla.
• Gradually stir the dry ingredients into the wet mixture until just combined; avoid overmixing.
• Pour the batter over the pineapple and cherries, spreading evenly.
• Bake for 35–40 minutes, or until a toothpick inserted near the center comes out clean.
• Cool in the pan for 5 minutes, run a knife around the edge, then invert onto a serving plate. Remove the pan gently.
• Allow the cake to cool completely before slicing and serving.

Equipment

• 9-inch cake pan

Nutrition

Serving: 1Slice | Calories: 301kcal | Carbohydrates: 52g | Protein: 4g

Nutritional info is an estimate and provided as a courtesy. Values will vary depending on ingredients and portion sizes.

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